Cream of mushroom soup


Prep time: 
10 minutes
Cooking time: 
25 minutes


Again this week the soup was made from left over and damaged veg. The left over mushrooms were a treat for the staff, the onions were frost damaged, but fine to cook with after removing a few layers. 


1kg mushrooms washed and chopped

2 medium onion finely chopped 

1 large potato peeled and diced

2 sprigs of thyme

1ltr mushroom or vegetable stock or water

3tbs olive oil

Salt and pepper

200ml non dairy cream


Heat the oil in a large saucepan. Reduce to a medium heat.

Add the onions and potato and sweat till translucent, dont let them colour.

Increase the heat and add the mushrooms. They will drop a lot of liquid. Reduce and saute for about 10 mins. They will shrink and change colour.

Add the stock till the mushroom are covered, you may not need it all depending on the liquid from the mushrooms.

Add the thyme sprigs and season.

Bring to a simmer, cover and cook for about 10 mins.

Remove whats left of the thyme and blend till smooth. If its too thick at this point, add more stock.

Return to the heat, stir in the cream and bring to a simmer. Dont let it boil or the cream will seperate.

Check seasoning and serve.


Adding rehydrated dried mushrooms and their soaking liquid makes the mushroom flavour more intense.

The potato helps to thicken the soup.

Photo Credit: Jonny Hughes @jonny2love
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